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Wednesday, August 4, 2010

Winter Food Series: Today, Braised Chicken/Duck!

Chicken cooking...

People can't wait to taste it...

The final dish...

Or rather, Voodoo Chicken (Duck).

Dug into my freezer once again. Yes, got the urge for some meaty stuff. This bird has been sitting in the freezer for 6 months. Which is too long. Decided to tan this duck... easy peesy.


  • 1 Chicken/Duck (1.5 – 2 kg)
  • a wide and deep pan... even a Wok
  • 2 tbsp sugar
  • 1 heap tsp 5 spice powder (for Germans: Lebkuchen-Gewürz)
  • 1/2 cup of dark soya sauce
  • 1 piece dried mandarin peel (you can dry your own)
  • 500 ml HOT water
  • salt to taste
  • 5 hard-boiled eggs, shelled


Clean chicken/duck. Remove superfluous fat from the ar..

Heat pan, add sugar and let it caramelize. Be careful: I said 'caramelize' and not 'burn'.

Once the caramel takes on a light brown colour, add 5-spice powder.

Stir in for about 5 seconds and add hot water. Why hot water? If you add cold water to caramel, it will splash and you might get burnt.

Slip chicken/duck into the caramel water.

Add soya sauce.

Add mandarin peel (plus 'spare parts' like heart, gizzard, neck, bishop's nose for extra flavour) and cover.

Simmer at medium heat for about 2 hours.

Turn the chicken/duck over after 1 hour.

Add hardboiled eggs 15 minutes before the final 2 hours are over.

Add more water if necessary.

Adjust with salt accordingly.

To serve (Western[*] way) cut duck into 4 pieces with (voodoo) halved eggs, fresh spring onions and sliced cucumber. Dribble sauce over duck. Serve with hot rice. Use sweet-sour chilli sauce as dip.


[*] Note: Western way

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